Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet over medium heat, brown the ground beef for 6 to 8 minutes, breaking it into small crumbles with your spatula until no pink remains and the beef develops a deep brown, slightly caramelized color.

Drain the excess fat thoroughly by tilting the pan and holding the beef back with your spatula, or pour it through a colander, then return the pan to medium-low heat. Add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce, stirring for 30 seconds until fragrant. Fold in the shredded cheddar cheese and stir continuously until it melts completely and coats the beef evenly. Remove from heat and let cool for 5 minutes.

While the filling cools, separate your biscuit dough into 8 pieces and roll each one on a lightly floured surface until about 1/4 inch thick and roughly 4 to 5 inches in diameter.

Place 2 tablespoons of the beef mixture in the center of each biscuit round, being careful not to overfill. Gently pull the edges up and over the filling, pinching firmly at the top to seal. Roll lightly between your palms to smooth out the seams, then place seam-side down on your prepared baking sheet, spacing them about 2 inches apart.

Mix melted butter with minced garlic in a small bowl, then brush generously over the top of each bomb using a pastry brush. Sprinkle Parmesan cheese evenly across all the bombs.

Bake for 12 to 15 minutes until the tops turn golden brown and the dough looks crisp. The bombs should feel firm when gently pressed. Remove from the oven, sprinkle with fresh parsley, and let rest for 3 to 4 minutes before serving hot.